Ascorbic acid - Antioxidant

Ascorbic acid (vitamin C)

Ascorbic acid (vitamin C) is used as an antioxidant in beer production. It helps:

• Prevent oxidation: Ascorbic acid reacts with oxygen, thereby protecting beer from oxidation and associated undesirable flavors, such as cardboard or paper flavor.
• Stabilize flavor and aroma: By slowing down oxidation processes, ascorbic acid helps maintain the fresh flavor and aroma of beer for longer.
• Extend shelf life: By protecting against oxidation, ascorbic acid can help extend the shelf life of beer.
• Maintain color: Some brewers use ascorbic acid to help maintain a lighter color in beer, especially in light beer styles.

Ascorbic acid can be added at various stages of beer production:

• At the end of cooking: Added 10 minutes before the end of cooking.
• During fermentation: Especially during dry hopping, but in this case it should be dissolved in boiled and cooled water before adding to the beer.
• Before bottling or kegging: To protect the beer from oxidation once it is already packaged.

The recommended dosage of ascorbic acid is usually small, often around 0.5-1 gram per 10 liters of beer, but exact recommendations may vary depending on the specific beer style and desired effect.

Strong antioxidant. Used to prevent oxidation of juice, wine and beer. Dosage: 0.5g-1g/10l of juice, beer or wine. Usually added before bottling.

Package 50g.